I’ve joined an artist collective here in Charlottesville. It’s called The Farmhouse. More than anything it’s a community workspace for makers. But it’s also a support group for artists in all mediums. The founders host monthly dinners, artist check-ins, and various events. The mission of the space, at its core, is to help make more art come to life. For young struggling artists like myself and others it’s a blessing.

I’ve joined officially for a number of reasons. The first reason being that two of my best friends are active participants. And I’ve seen how this art-specific workspace and community is shaping their lives and their work positively. One is a photographer and dancer. The other is a painter and stylist. Both have such focus and clarity in their work. They create from the gut. I find that inspiring.

The second reason is that I work from home most of the time. And that’s excellent. And necessary what with having all of my spices, ingredients, and props on hand. I get rather stir-crazy, though. I spend about half of my days editing and writing. I can do that from anywhere. So the obvious option would be to work in coffee shops. Except that my introverted brain can’t handle the stimulation of bodies constantly whirring around the space. Plus the overlap of conversation, espresso machines hissing, coffee cups clinking and general shuffling. I need a completely silent space to concentrate.

The workspace, a big, old house with high ceilings and wood floors, is uncluttered and quiet. When I first arrive I make myself a cup of coffee and wander around the house with it in my hand, soaking in the vignettes of beautiful light. I usually stumble upon new and in-progress work from the other artists. Acrylic paintings, spray-paint art, photo prints, half-made paper installations. Then I gather my things and settle into a pillow on the floor upstairs in the dance and movement room. It’s completely empty up there. Just white walls, a tall paper lantern, and two long windows that let in shadow and light. It’s the perfect workspace for drawing beauty out from the tenuous ether.

The third reason is the feeling of the place. I swear this workspace is filled with invisible thoughts and muses just waiting for flexible minds to bring them into being. The other day I wrote poetry in the upstairs room for 3 hours. Then I wrote a song. Then I edited photos. Then I took a modern dance class. All in that small space. I almost feel the space humming with life. Perhaps that’s just me, my own mind recently brimming with poems, prose, stories, visions, dreams. Perhaps it both. I don’t know. I’m just showing up to see what comes out on the page.

These cake doughnuts! They’re soft and pliable, sweet and delicious. Great for dunking in coffee or slathering in icing / chocolate / cinnamon-sugar. Or whatever you like. They’re also wheat free, vegan, and gum free! Imagine that. Doughnuts you could, for all intents and purposes, call healthy.

This maple sweetened gluten free cake doughnut iteration is probably my favorite so far. They’re a doughnut I would call a good everyday go-to. They’re not shock-you-into-tears decadent. Because they’re not soaking in grease and sticky powdered sugar glaze. They’re more like damn I need to get my doughnut fix but I have a functioning body that I would like to keep that way doughnuts. In other words, these doughnuts are delicious and light. They won’t make you feel heavy, greasy or guilty. They will make you feel like a freaking gluten free baker rock star!

If you’re not a fan of maple syrup you could always sub out agave or brown rice syrup. I personally LOVE maple syrup. It’s such a wonderfully autumnal flavor. These doughnuts scream fall in all the best ways.

A note on the almond butter frosting. It’s a “fresh” frosting kin to fresh whipped cream. You’ll want to use it immediately at room temperature. If you have extra you’ll want to store it in an air-tight container. You may want to blend it back together using an immersion blender or high powered blender, as the oils tend to separate out.

Doughnut recipe adapted from Babycakes Covers the Classics by Erin McKenna. The almond butter "frosting" should be treated like a fresh cream, sort of like whipped cream. It's meant to be used immediately and may need to be rewhipped if not using immediately as the oils occasionally separate out.

Add the wet ingredients to the dry ingredients and whisk everything together until the batter is smooth and saturated.

Set aside to moisten for a minimum of 10 minutes up to 25 minutes (this saturates the psyllium husk which in turn gives the doughnuts a pull-apart quality).

Using a tablespoon measure, scoop two tablespoons of batter into each doughnut mold. Use a spoon or your finger to spread the batter out in each mold so it fills the mold completely and evenly. Continue until the pans are filled with batter.

Bake for 8 minutes on the middle rack. Then rotate and bake 8 minutes more, until the doughnuts are a golden color.

Remove the doughnuts from the oven and let cool 5 minutes before knocking them out of the pans (I simply flip my pans upside down to remove the doughnuts. They slide right out.).

Eat as is OR dip the doughnuts in almond butter frosting and roll them in your toppings.

Doughnuts are best eaten fresh on the day they're baked.

Almond Butter "Frosting"

Combine the almond butter and coconut cream in the bowl of a high powered blender. Add coconut water as needed until the mix comes together and is smooth and creamy. Add sweetener to taste. Use immediately.